Separately steam the yam and sweet
potatoes for about 15 minutes or until the roots are softened. Set
aside. Add some water to a pot and boil the black-eyed beans until soft.
Drain and set aside. Put the sago in a sieve and place the sieve in a
large bowl. Rinse under cold running water before cooking in a pot of
hot water until transparent. Remove the sago and rinse under cold water
and drain. Coat with the tapioca flour. Obtain the thick coconut milk by
squeezing the grated coconut, and strain. Add salt to the coconut milk
and keep refrigerated. Add another 5 cups of water to the coconut
residue. Squeeze to obtain the thin coconut milk.

Using a pot, boil the sugar, water and
pandanus leaves until the sugar dissolves. Add the thin coconut milk and
boil for about 5 minutes. Add the sweet potatoes, yam, black-eyed beans
and sago. Stir evenly.

Upon boiling, add the thick coconut milk.
Immediately remove the pot from the heat. Prior to serving, remove the
pandanus leaves. Bubur Cha Cha can be serve either cold or hot.